Servings:

2 people

Level of difficulty:

Easy

Ingredients

For the dauphinoise :
- 500 g potatoes, peeled and thinly sliced
- 2 cloves of garlic, grated.
- 175 ml double cream
- few dots of butter
- salt and pepper
- 100 g tasty cheddar cheese

For the pork fillet:
- 1 tablespoon of light olive oil
- 400 g pork tender loin , sliced into 1cm pieces
- 1 shallot , peeled and thinly sliced
- half a chicken stock cube
- dash of soy sauce
- 2 tablespoons of sherry
- 1 teaspoon grain mustard
- 4 tablespoons of double cream

Method

Preheat the oven 200°c / gas mark 6.
Grease a small ovenproof dish with butter.
Place a layer of potatoes on the base, season with salt and pepper and some of the grated garlic.
Continue to layer the potatoes with the seasoning and garlic until all used.
Pour the cream over the potatoes and add a few dots of butter.
Cover with grated cheese and bake for approximately 1 hour.
This is not the traditional recipe for dauphinoise but we love this version!

Heat the oil in a solid griddle pan and cook the pork for 1 ½ minute each side.
Remove the pork from the pan and leave to rest in a dish in a warm place.
Add the shallots to the pan and fry gently until soft but not brown.
Crumble the stock cube into the pan, add the soy sauce, mustard and sherry and stir until smooth.
Return the pork with any juices from it to the pan, stir then add the double cream till warmed.

Serve with the dauphinoise potatoes and is delicious with char grilled asparagus, baby courgettes and carrots.
Enjoy!